Payasam or Kheer is a famous Indian dessert. Paasi paruppu payasam is usually serve in marriages and ceremonies. I added some vermicelli to the payasam to give it a twist. I also combined milk and coconut milk for a different flavour. Doesn’t this look nice. It was creamy and rich. Addition of nuts made it a bit crunchy.
You can serve it hot or cold. Any way it tastes great.
Cardamom Powder- 1/4tsp
Lemon Yellow Food Colour-a few drops
1. Pressure cook moong dhal until mushy.
2. Boil vermicelli in 1/4cup of water and remove from flame when done.
3. In a pan, add moong dhal, vewrmicelli, coconut milk, milk and sugar.
4. Soak saffron in warm milk for 10minutes.
5. Add cardamom powder and food colour to the milk mixture.
6. Bring it to boil and let it boil on low flame for 4minutes.
7. Heat ghee and fry the cashew nuts until golden.
8. Add it along with saffron to the payasam.
9. Transfer to a serving bowl. The payasam may look thin when hot, but it will become thicker once cool.
10. Garnish with slivered pistachios and serve.
Linking this to Anjali’s Cakes, Cookies and Desserts.